1 lbs of lamb or beef stew meat
4 tbsp oil or butter (we used bacon fat for our demonstrations)
1/8 cup of flour (for a gluten free option, use potato flour)
1 sweet potato, 1” cubes
1 lbs red potatoes, 1” cubes
1/2 lbs of carrots, 1” pieces
1/2 lbs green beans (optional), halved
1/4 lbs onions or leeks, chopped
2 cloves of garlic, minced
1 sprigs of rosemary
1 tsp. Thyme
Kosher salt (to taste)
Black pepper (to taste)Make sure the stew meat is cut up into 1” cubes. Preheat oil or butter in soup pot. As it heats, coat the meat with flour until browned. Once browned, add enough water to cover the meat, bring stew to simmer for 45 minutes.While cooking, cut up vegetables. After the meat has cooked for 45 minutes, add the vegetables, spices and herbs. Add more water if needed (should only cover the stew). Continue to cook until vegetables are fork tender. Stew should have a think consistency. Add salt and pepper to taste. Let stew rest off of heat for 15 minutes prior to serving. Serves 3 – 4 people.SODA BREAD
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda 1 tablespoon baking powder
1/2 teaspoon salt 1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.